Save Your Moolah – Make This Copycat Chipotle Chicken at Home!

This recipe for copycat Chipotle chicken tastes just like the original and is way more budget-friendly. Try it at home today!

Copycat Chipotle Chicken Recipe

With the cost of a Chipotle burrito bowl averaging $10-$13+ per bowl, going out to eat even for a quick, fast-casual lunch or dinner can bust totally bust your budget! That’s why this recipe for copycat Chipotle chicken that you can make at home for a fraction of the cost is a great alternative!

This recipe lets you enjoy the zesty, juicy chicken you love at Chipotle while protecting your budget and gives you the option for endless customizations (without a big upcharge).

Copycat Chipotle chicken tastes just as good (I’d argue even better!) as the restaurant and you can make it at home with just a few ingredients.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 7 ounce can Chipotle peppers in Adobo sauce (this gives the chicken that signature smoky taste)
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon coarse ground pepper
• Juice from two limes (about 1/4 cup)
• 3 cloves garlic, minced
• 2 tablespoons white vinegar

How to make Chipotle chicken at home

Combine all your ingredients except for the chicken in a food processor or blender. Blend until you have a smooth marinade.

Place the chicken in a Ziploc bag and add the marinade.

I like to use my Freezer Bag Stands when I’m filling Ziploc bags like this – they make the job way easier!

Let the chicken marinate in the fridge for a minimum of 2-3 hours.

To cook – I’m all about using what you have and making it work for you! So, here are a few options for cooking, depending on your preferred or available equipment.

No matter how you cook the chicken, make sure it gets to 165 degrees internally for safety, and let it rest 5-10 minutes after cooking for maximum juiciness. Then, dice into small pieces for the real Chipotle experience!

On the stove:

Use a heavy duty skillet or cast iron to cook this chicken on the stove. Heat 1-2 tablespoons of olive oil (vegetable or canola work, too) over medium-high heat.

When your oil is heated (you’ll know because you can smell it and feel the heat), place the chicken into the pan. The key to getting the signature Chipotle “char” on the stove is to leave the chicken without turning it too soon – you want it to get just golden and a just a touch crispy. Cook 5-6 minutes and flip; cook an additional 5-6 minutes until the internal temperature reaches 165 degrees.

Transfer the chicken to a cutting board and let it rest about 10 minutes before chopping into bite-sized pieces. This ensures your chicken stays nice and juicy!

On the grill: 

Preheat the grill to medium-high heat and make sure the grates are clean and oiled.

Place chicken directly on the grill, grilling 5-7 minutes per side. Remember – little char is good!

In the oven: 

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray or oil. Place thighs on the baking sheet, making sure not to overcrowd them.

Bake 18-22 minutes or until the internal temperature reaches 165 degrees.

To get that Chipotle-char, kick the oven up to high broil and cook another 2-3 minutes. Just watch carefully to avoid burning!

Print Recipe

Copycat Chipotle Chicken

Prep Time3 hours hrs 5 minutes mins

Cook Time15 minutes mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 7 oz can Chipotle peppers in adobo sauce
• ¼ red onion, diced
• ¼ cup lime juice
• 2 tbsp white vinegar
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp kosher salt
• 1 tsp coarse ground pepper

Instructions

• Combine all ingredients except chicken in a food processor or blender. Blend until smooth. In a large Ziploc bag, add chicken and marinade. Seal and marinate in fridge minimum 2-3 hours or up to 12 hours.
• Add about 2 tablespoons olive oil to a large cast iron skillet. Heat on medium-high until oil is fragrant. Add chicken and cook 5-6 minutes per side, until internal temperature reaches 165 degrees.
• Remove chicken from the pan and let rest 5-10 minutes before dicing.

Other Chipotle copycat recipes to serve with chicken

If you’re wanting to really recreate the Chipotle experience, you’re going to need more than some juicy chicken! I love to recreate my two other favorite sides – the fresh corn salsa and the cilantro lime rice.

Don’t bother with a copycat guacamole recipe – OURS is the best 😉 try our Homemade Guacamole Recipe!

Chipotle Corn Salsa Copycat

This is a staple in my personal Chipotle order! I love this for a bowl or to have as a dip with tortilla chips. It’s also easy to double if you want a lot of it!

You’ll need:

• 1 bag frozen corn – cooked and cooled
• 1/2 red onion, finely diced
• 1 jalapeno – seeds removed and finely diced
• 1/4 cup cilantro – finely chopped
• 1/2 lemon – juiced (about 1 tbsp)
• 1/2 lime – juiced (about 1 tbsp)
• 1/2 tsp cumin
• 1 tsp sea salt

Mix it all together and serve cold.

Copycat Chipotle White Rice

My personal favorite and a side I make with most Mexican-style dinners we have at home!

You’ll need:

• 2 cups long-grain white rice or Jasmine rice – thoroughly rinsed
• 4 cups water
• 1 bay leaf
• 1 tsp kosher salt
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/4 cup cilantro, very finely chopped

Add the rice, water, bay leaf, and salt to a pot. Bring to a boil, cover, and reduce heat to low. Simmer 15-18 minutes. Remove from heat and let sit 10 minutes. Remove the bay leaf and fluff the rice with a fork. Add lime juice, oil, and cilantro.